Banana Nutella Croissants

Inspired by Parisian crepes, my semi-homemade Banana Nutella Croissants require just 4 ingredients. Everyone will be begging for the easy recipe for this bakery-quality pastry!

With a batch of Banana Nutella Croissants awaiting you as part of your breakfast or brunch menu, mornings are about to get a lot easier (and more delicious!). Flaky, buttery pastries filled with luscious Nutella spread and sweet, caramelized banana slices; what a perfect pick-me-up to brighten even the gloomiest of days.

This Banana Nutella Croissant recipe is inspired by my travels in Paris, where I would devour crepes stuffed with bananas and Nutella. Each bite was unforgettable. No matter how much I wanted to try a ham and cheese version (driven by my love of deli sandwiches), I always ordered the ones stuffed with warm bananas and Nutella.

So I decided to recreate them at home in a party-friendly, semi-homemade package. The result: Banana Nutella Croissants that no one will guess start with frozen puff pastry!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Puff pastry: Thaw the puff pastry according to the package instructions. Generally, this means 40 minutes at room temperature until softened but still cold. The pastry may crack if it is too stiff. But don’t fret; simply use your fingers to press into the seams or holes to fix any cracks.
• Nutella: This chocolate hazelnut spread is nearly ubiquitous at supermarkets and is also available online. Almond butter, peanut butter, sunflower seed butter, or any nut or seed spread will work well.
• Bananas: Slice thin for best results. Not only will they be easier to fold into the croissant shape, they will also develop a golden, caramelized taste and texture easier than thicker slices of fruit. You won’t be able to see them once the Nutella melts, but the vibrant, sweet banana flavor shines through.
• Egg wash: Simply use a whisk or fork to combine 1 whole egg with 1 tablespoon of water. (For different amounts of color and shine, check out all of my egg wash options using milk, cream, egg yolks, and egg whites.)

Step by step instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Working with one sheet of puff pastry at a time, unfold it on a lightly floured surface. Following the seams in the puff pastry, cut the sheet into thirds. 

2. Cut each third into two triangles by cutting between two opposite corners to make six long, skinny triangles. Repeat with second sheet of puff pastry until you have 12 triangles. Spread 1 tablespoon Nutella on the widest part of each triangle. Top with 3 banana slices.

3. Starting at the wide end of the triangle, roll the pastry up so the tip of the pastry is underneath the croissant. Arrange on prepared baking sheet and repeat with remaining triangles.

4. Brush the tops of the croissants with the egg and water mixture.

5. Place in oven and bake until the croissants are fragrant and golden brown, 30 to 40 minutes. Remove from oven and cool 5 minutes. Serve warm or at room temperature.

Recipe tips and variations

• Yield: This easy pastry recipe makes 12 croissants. Add a side of crispy bacon and fried eggs or scrambled eggs to turn a Banana Nutella Croissant into a simple and crowd-pleasing breakfast, or enjoy one as a snack.
• Storage: Store leftovers at room temperature for 1 day.
• More variations: Try fresh strawberries instead of bananas or peanut butter instead of Nutella.

Recipe FAQs

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Banana Nutella Croissants

Inspired by Parisian crepes, my semi-homemade Banana Nutella Croissants require just 4 ingredients. Everyone will be begging for the easy recipe for this bakery-quality pastry!

Author: Meggan Hill

5 from 13 votes

ReviewPrint

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Servings 12 croissants

Course Breakfast, Dessert

Cuisine American

Calories 116

Ingredients 

US CustomaryMetric

• ▢ 1 box (2 sheets) frozen puff pastry thawed until softened but still cold (see note 1)
• ▢ 3/4 cup Nutella or other hazelnut spread (see note 2)
• ▢ 1 to 2 bananas thinly sliced (36 slices, see note 3)
• ▢ egg wash (1 whole egg + 1 tablespoon water whisked together, see note 4)

Instructions 

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Working with one sheet of puff pastry at a time, unfold it on a lightly floured surface. Following the seams in the puff pastry, cut the sheet into thirds. 
• Cut each third into two triangles by cutting between two opposite corners to make six long, skinny triangles. Repeat with second sheet of puff pastry until you have 12 triangles. Spread 1 tablespoon Nutella on the widest part of each triangle. Top with 3 banana slices.
• Starting at the wide end of the triangle, roll the pastry up so the tip of the pastry is underneath the croissant. Arrange on prepared baking sheet and repeat with remaining triangles.
• Brush the tops of the croissants with the egg and water mixture. Place in oven and bake until the croissants are fragrant and golden brown, 30 to 40 minutes. Remove from oven and cool 5 minutes. Serve warm or at room temperature.

Notes

1. Puff pastry: Thaw the puff pastry according to the package instructions. Generally, this means 40 minutes at room temperature until softened but still cold. The pastry may crack if it is too stiff. But don’t fret; simply use your fingers to press into the seams or holes to fix any cracks.
2. Nutella: This chocolate hazelnut spread is nearly ubiquitous at supermarkets and is also available online. Almond butter, peanut butter, sunflower seed butter, or any nut or seed spread will work well.
3. Bananas: Slice thin for best results. Not only will they be easier to fold into the croissant shape, they will also develop a golden, caramelized taste and texture easier than thicker slices of fruit. You won’t be able to see them once the Nutella melts, but the vibrant, sweet banana flavor shines through.
4. Egg wash: Simply use a whisk or fork to combine 1 whole egg with 1 tablespoon of water. (For different amounts of color and shine, check out all of my egg wash options using milk, cream, egg yolks, and egg whites.)
5. Yield: This easy pastry recipe makes 12 croissants. Add a side of crispy bacon and fried eggs or scrambled eggs to turn a Banana Nutella Croissant into a simple and crowd-pleasing breakfast, or enjoy one as a snack.
6. Storage: Store leftovers at room temperature for 1 day.

Nutrition

Serving: 1croissantCalories: 116kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 5gTrans Fat: 1gCholesterol: 14mgSodium: 13mgPotassium: 117mgFiber: 1gSugar: 11gVitamin A: 27IUVitamin C: 1mgCalcium: 23mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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